You could add chopped nuts, raisins, dried cranberries, or currants to these wonderfully tender, crumbly scones. Serve them hot just out of the oven with butter, honey, and a selection of jams and jellies.

1. Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside.

2. In a large bowl combine flour, oatmeal, brown sugar, baking powder, and ¼ teaspoon cinnamon. Cut in butter until particles are fine.

3. In a small bowl combine eggs and 5 tablespoons cream and beat until smooth. Add to oatmeal mixture and mix until a dough forms.

4. Shape into a ball, then press into a 9″ circle on prepared cookie sheet. Cut dough into 8 wedges and separate slightly.

5. Brush with remaining 1 tablespoon cream and sprinkle with 1 tablespoon sugar mixed with ⅛ teaspoon cinnamon.

6. Bake for 12 to 15 minutes until edges are golden brown. Serve hot with butter.